Pancake day has to be the most fun foodie day; we have had great nights flipping pancakes with our girl, and we’ve never missed one single pancake day yet! We’ve had pancakes hit the ceiling, land on the floor or worse still burn to a crisp. But those were the early days and now I have mastered the pancake. Yes, it’s a far cry from when I was younger and made pancakes with cornflour instead of plain flour, yep, I did that, and lucky for my girl I managed to not make that mistake again.
We seem to go through pancake phases in our house, we started off with the fluffy American whole wheat pancake, they were very popular for a long time, then we grew bored of those. So then it was the crepe style pancake, that’s more fun on pancake night I think, but not when your nearly 11 apparently, so now our current pancake phase is the Dutch baby! I like this one though as you really only have to make one pancake 🙂 One big pancake, that is a little bit like a giant Yorkshire pudding, but better.
The Dutch baby pancake is our pancake of choice this year for Shrove Tuesday. I like this because not only am I making just one pancake, but you can drop a load of fruit in the middle of this when it’s cooked, add some chopped nuts, drizzle over some melted chocolate then sift some icing sugar over the whole thing and it looks pretty impressive, mummy brownie points right there 😉 Divide it up between the family and nobody is left waiting for a pancake or complaining about having the last pancake from the pile you were keeping warm in the oven!
The options with this Dutch baby pancake are completely up to you, this cinnamon pancake is one of two of our favourites, the other being a plain Dutch baby served with icing sugar, a homemade blueberry sauce and a couple of scoops of ice cream. Your choices are endless here, so go for it. If you do prefer the crepe style for the flipping fun, like I do, then these Shrove Tuesday Pancakes may be for you. You could always make this one for Mother’s Day, yes Dads I’m looking at you, it’s really easy to make, but with the wow factor results, it’s not suitable for breakfast in bed though! Whichever pancake you go for I hope you have a flippin great night x
- 100g plain flour
- 1 level tsp cinnamon
- ⅛ tsp salt
- 3 large eggs (at room temperature)
- 150ml milk
- 1 tsp vanilla extract
- 30g butter
- TO SERVE :
- Melted dark chocolate
- Chopped blanched hazelnuts
- Whipped greek ( whip 100g greek yogurt with ½ tsp vanilla extract & ½ tsp honey )
- Icing sugar
- Heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
- Place an oven proof skillet on the middle shelf to heat up, remove the top shelf as the pancake will rise. I used a 23cm cast iron skillet.
- In a large mixing bowl add the flour, stir in the salt and cinnamon then make a well in the centre.
- Break the eggs into the well, add the milk and vanilla then whisk together, gradually incorporating the flour from the edges.
- Whisk until you have a smooth batter then set aside.
- Carefully remove the skillet from the oven and add the butter, let the butter melt then pour the pancake batter into the skillet and return to the oven immediately.
- Bake in the oven for 20 - 25 minutes, undisturbed. Try not to open the oven door as the pancake will deflate if you do. The pancake will also start deflating when you take it out of the oven.
- Remove from the oven and serve straight away in the skillet, sift some icing sugar over the whole pancake then serve with berries, chopped nuts, melted chocolate, blueberry sauce, greek yogurt, ice cream or whipped cream. The choice is yours!
This time last year on The Last Food Blog – Shrove Tuesday Pancakes
This time two years ago on The Last Food Blog – Parmesan Baked Chicken Nuggets